This is a fabulous Asian-inspired barbecue sauce. It's fruity, sweet, and tangy. I saw the original recipe in Cooking Light Magazine and adapted it using fresh ginger and clove powder. I also added a squirt of Sriracha sauce- optional for those of you who like it a bit spicy. Plums are in season right now so I made a batch of it last night. The secret is to use really ripe large plums- the almost black kind. After you pit and peel them, you can almost break them apart with your fingers to get small pieces as they are almost too soft to cut. My mother-in-law is coming over next week so I will make a grilled pork tenderloin served with this BBQ sauce. It's especially delicious on grilled pork. This was spoon-licking yummy as I poured it into a jar to use next week!
Asian Plum Barbecue Sauce
2 T vegetable oil
1 large chopped onion
2 finely chopped garlic cloves
1/4 cup packed brown sugar
1/3 cup rice (or apple) vinegar
1/3 cup catsup
2T soy sauce
2 t dry mustard
1/2 T finely minced fresh ginger
1/2 tsp black pepper
1/4 tsp clove powder (you could leave this out if you don't have any or put 2 whole cloves in while you simmer the sauce and remove when done)
8 very ripe black plums, pitted, peeled, and chopped into pieces
1. Saute onion and garlic in oil in a medium saucepan until just soft.
2. Add all remaining ingredients and stir. Bring to a boil then reduce heat and simmer for 30 minutes.
3. If plums do not completely break down, use an immersion blender or your food processor to process into a smooth, thick sauce.
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